Mushroom Pepper Fry

Few fresh bell peppers, a whole basket full of hot chili peppers, some tomatoes & bitter gourds are a few things that I harvested from my yard a couple of days back; fresh, glossy & happy produce of my efforts through the summer.

Even though I am still in the rest mode and trying to devote only a little bit of my energy cooking these days, the super fresh vegetables needed to be used ASAP. I still do not have any idea what I am going to do with all that chili peppers, but in this recipe I did use up a few of the bell peppers & chili peppers. Look at the peppers – how gorgeous are they?

This is one quick recipe probably done in less than 20 minutes, very uniquely flavored with the nigella seeds and the very fragrant Asian sesame oil that I have used here.

Mushroom Pepper Fry

Ingredients:

2 Bell Peppers

8 oz Button Mushrooms

6-7 Small Hot Chili Peppers (like Thai Bird), Slit

1/Teaspoon Nigella Seeds/Kalonji

1Teaspoon Sesame Seeds

1/2 Medium Onion

1/2 Large Tomato

1 Tablespoon Asian Sesame Oil

A dash of Hot Sauce (Like Sriracha)

Salt

A Slice of Fresh Lime

Preparation:

Chop the Bell Peppers, Onions & Tomato to almost same sizes – like rough squares.

Wash, & slice the mushrooms into thick slices. Dry them off with a paper towel.

Add oil to a skillet; add the nigella seeds & the sesame. Switch on the heat & let the oil heat up along with the spices. When the spices start to sizzle, add the small hot chili peppers in the oil. Be careful! The seeds might splutter. Toss the peppers & cook for a couple of minutes till they have brown spots on them.

Add the onions & the bell peppers in the pan. Cook quickly over very high heat for 1-2 minutes till the onions are translucent. Add the mushrooms & the tomato, a dash of Hot Sauce & Salt. Cook everything together at high heat, while tossing them frequently – till the water from the mushrooms & the tomato dries up.

Transfer to the serving dish & finish it off with some fresh lime juice. Serve hot as a side.

This is a great side dish; I know it is kind of a mixed cuisine thing with the sesame oil & the nigella seeds, but it did work out great on the flavor front. The mushroom are as earthy & meaty as can be & are very well complimented by the fresh crunch & heat of the peppers. Serve it with flat breads, with rice/pasta or even with meat or fish. Sending this to GYO – The Final Event for 2009, hosted by Andrea herself.

Wow,the peppers look real gorgeous Soma.It will be a crime if you are using them fresh..and the harvesting part from your yard made me like crazy..great effort darling..btw,this recipe looks bright too..

Except for Nigella seeds which I don’t know all the other ingredients are my favourite!!
Ivy, here is the wiki link for the Nigella Seeds: http://en.wikipedia.org/wiki/Nigella_sativa
I have seen it used a lot in mediterranean cooking, esp. on the fresh baked breads along with the sesame.

I am madly in love with nigella seeds, I first had them in that salty cheese that is like a knotted rope. (Which, when I buy it, I eat most of it myself in short time)
The stir-fry looks delish!
What a wonderful garden bounty you have. (I am sorry, I tried to like bitter gourd but just couldn’t – it must be an acquired taste) But I do love peppers, tomatoes, and chilies!

WoW!!!!! I’m still waiting for the day when i’ll get my very own kitchengarden…though I always grow few things in pots but I want a kitchen garden so that i can grow vegetables & so badly want atleast one fruit tree.Really happy for you, u get to do all these…..dish looks tempting…BTW visit my blog I got few awards for u, those are my first ones I really wanted to share with u.thanks.

I tried this recipe for a party (minus the tomato) and it got over in a minute. It was such a different taste and delicious. What I like about this recipe is it is very different yet simple, I don’t have to grind or add a whole bunch of spices. And I think I am going to try this same recipe with different veggies like okra etc. I bet it would taste good.

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